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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-03-2011, 03:27 AM   #16
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Originally Posted by MrOneEyedBoh View Post
what? haha its an honest question. I know nothing outside of BBQ'ing like the average joe. I think I picked this up from someone somewhere down the line. But Im asking so I can get a true answer..
I think what you're thinking of is the white smoke normally given off by charcoal when it's lit. I think some people initially question the minion method because they assume that when the lit charcoal hits the unlit charcoal it will give off the same ugly white smoke. For whatever reason the minion method doesn't produce that white smoke. It probably has something to do with the charcoal smoldering and not actually burning with flames but that's just a guess.

You might also be thinking about adding unlit on top of lit. I would avoid this personally because it might smother the fire and that would lead to an unpleasant taste in the meat. If more fuel is needed I would add coals that were lit in a chimney.
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Old 04-03-2011, 03:39 AM   #17
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Join Date: 03-30-11
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Thanks man for answering my question. I was having one hell of a time searching.

Much appreciation!
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Old 04-03-2011, 08:34 AM   #18
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Originally Posted by MrOneEyedBoh View Post
Great question OP...

Now to tag this on, whats a good briquette to use? I heard that lighting fresh ones after the fire has started, is ca give off poisonous fumes.. True?
NOT TRUE......but ALL charcoal puts off Carbon Monoxide whenever it burns. Not poison, but if you breath it too much you can end up 6 feet under because it doesn't let your body absorb oxygen.....hence the cute little warning on the bag that says don't burn it indoors.
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